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White Sauce
Pepper Sauce
Chocolate Sauce
ingredients
Serves 500 ml
35 g butter
35 g our
500 ml milk
salt
pepper
grated nutmeg
Dish: 2 x Pyrex® jug
ingredients
Serves 5-6
1 onion
40 g butter
30 g our
400 ml of hot stock
made from 2 stock cubes
tarragon vinegar
2 tsp white pepper
cognac
200 ml crème fraîche
Dish: 1 x large Pyrex® jug
ingredients
Serves 4
25 g butter
75 g caster sugar
75 g brown sugar
50 g cocoa powder, sieved
½ tsp vanilla essence
300 ml (½ pt) milk
Dish: 1 x Pyrex® jug 1 litre
1. Melt the butter for 1 minute on Medium Microwave in a jug on
base of oven. Add the our, stir, and cook for a further 1 minute on
Medium Microwave. Set aside.
2. Heat the milk in a jug on High Microwave 2 minutes 30 seconds
- 3 minutes. Pour the milk over the butter and our mixture,
whisking all the time. Cook again on High Microwave for 2-3
minutes, whisking vigorously several times and paying close
attention to ensure that the sauce doesn’t overow.
3. Check the seasoning and add a pinch of grated nutmeg.
N.B. You can add 2 egg yolks and 80 g of grated cheese to make
it into a Mornay sauce.
1. Chop the onion and cook in the jug with butter for 2-3 minutes
on High Microwave. Add our, mix, cook again for 1 minute on
High Microwave and add stock, 1 tbsp vinegar and 2 tsp of white
pepper.
2. Cook uncovered at High Microwave for 3 minutes. Remove from
the oven and add a dash of cognac, a knob of butter and crème
fraîche. Mix well and add plenty of salt before serving.
1. Place butter in the jug on base of oven. and melt on High
Microwave for 30-40 seconds. Stir in sugars, cocoa powder and
vanilla essence.
2. Gradually add milk, stirring well. Cook on High Microwave for
2 minutes. Stir well. Cook on High Microwave for 1 minute. Stir
and continue to cook in 30 seconds stages until you achieve a
smooth and glossy consistency that coats the back of the spoon.
Container Size
To avoid boil over always use a container at
least twice the capacity of the sauce.
Covering
Do not cover sauces when cooking.
Stirring - Important
Sauces/gravy should be thoroughly stirred
before, during and after cooking, to avoid any
eruptions and to result in a smooth sauce.
Reheating
Sauces can be made in advance and
reheated by microwave. Reheat on High
Microwave and stir halfway.
Microwave Level
Most sauces require High Microwave for
cooking. Sauces containing eggs should be
cooked on Simmer Microwave.
Wooden Spoons
Do not leave wooden spoons in the
sauce when cooking. The wood may
dry out and burn. Never leave metal
spoons in the sauce.
Sauces
134


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  • is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58

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